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Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step again. But with renewed optimism comes the question of where the future successes lie.

Published: 26-May-2015

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director - New Nutrition Business

Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.

Published: 26-May-2015

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?

Published: 13-Apr-2015

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry are asking where the growth in healthy foods will come from.

Published: 09-Apr-2015

How has social media changed food marketing?

How has social media changed food marketing?

The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.

Published: 08-Apr-2015

Who is responsible for battling the big issues in food?

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?

Published: 07-Apr-2015

Taste beyond the tongue: How do other senses influence flavour?

Taste beyond the tongue: How do other senses influence flavour?

Professor Charles Spence

Head of the Crossmodal Research Laboratory - Oxford University

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.

Published: 03-Apr-2015

World’s weirdest chef wants industry to feed people ‘note by note’

World’s weirdest chef wants industry to feed people ‘note by note’

Hervé This

The grandfather of molecular cuisine, and the world’s weirdest chef, Hervé This believes that it is possible to create nutritious and tasty foods by reassembling the compounds that naturally make up foods into something totally new.

Published: 02-Apr-2015

Top social trends food firms must follow

Food firms must follow social trends

Four top trends – sobriety, risk management, nutritional supplements and everyday indulgence should guide food and drink manufacturers when planning innovation.

Published: 24-Mar-2015

Perfect storm thwarting small food and drink firms

Food and drink business growth held back

There is a perfect storm holding back fast-growing small food and drink firms, according to entrepreneurs celebrated by the government.

Published: 04-Mar-2015

Biased by industry? Do academic and business collaborations work?

Biased by industry? Do academic and business collaborations work?

Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.

Published: 02-Mar-2015

Does the edible bugs trend have the legs to succeed?

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?

Published: 23-Jan-2015

Promote health benefits or risk political sidelining

Food industry must shout about health credentials

The food industry must promote about its health benefits or risk being sidelined in the lead-up to the General Election in May, according to the chairman of the Oxford Farming Conference.

Published: 16-Jan-2015

Is low GI too complicated for consumers?

Is low GI too complicated for consumers?

As pressure on the food industry to reduce sugar in products increases, is the science behind that reduction getting lost?

Published: 22-Dec-2014

Happy Holidays 2014 from William Reed Business Media!

William Reed Business Media Holiday video

The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!

Published: 18-Dec-2014

‘The wine world is under attack, and it needs to up its game’, Wine Economist Mike Veseth

‘Wine world is under attack, and needs to up its game’, Wine Economist

Eminent wine writer and economist Mike Veseth warns that the wine world needs to combat the threat of ‘new age prohibitionists’ and authentic, interesting and affordable spirits and beers.

Published: 26-Nov-2014

‘People should stop thinking about their own brands and just market wine!’ Wine Riot founder

‘People should forget their brands and just market wine!’ Wine Riot

The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes that winemakers should forget their own brands and simply focus on marketing wine to a new generation of consumers.

Published: 26-Nov-2014

‘Bringing movie magic to the wine world will win new drinkers’: Direct Wines CEO

Bringing movie magic to wine world will win new drinkers: Direct Wines

Simon McMurtrie

CEO - Direct Wines

Direct Wines CEO Simon McMurtrie insists that bringing ‘some of the magic’ associated with movie and perfume launches into the wine world will entice a new generation of wine drinkers.

Published: 25-Nov-2014

‘Great Napa Valley wines will rival Bordeaux First Growths’: Moët-Hennessy Estates & Wine CEO

‘Great Napa Valley wines will rival Bordeaux’: Moët-Hennessy CEO

Jean-Guillaume Prats, Moët-Hennessy Estates and Wine CEO, says he believes great wine produced in California’s Napa Valley will rival the finest Bordeaux in future years.

Published: 21-Nov-2014

'PowerPoint can be painful!’ Tesco soft drinks buyer warns entrepreneurs

Tesco soft drinks buyer warns brands PowerPoint can be painful

The head of Tesco’s soft drinks buying team David Beardmore has urged aspiring brands not to turn up at the retailer’s HQ with a lengthy PowerPoint presentation but to do something different.

Published: 11-Jul-2014

Taste genetics: A new way to look at policy and segment consumers?

Taste genetics: A new way to look at policy and segment consumers?

Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.

Published: 11-Jul-2014

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Everybody is chasing innovation and the next big idea, but when it comes to developing a succesful and innovative product, nine out of ten will fail. We spoke to Chris Cornyn of DINE Marketing to ask why.

Published: 09-Jul-2014

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

Global ID: 'Demand for Non-GMO-Project verification doubled after Whole Foods put its GMO cards on the table...'

The growth of the Non-GMO Project verification scheme has been nothing short of explosive over the past 18 months. But does the firm serving as its technical administrator have the resources to cope, and are competing certification schemes adopting the same standards?

Published: 08-Jul-2014

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

While there are some differences between high end catering and the large scale manufacturing of food, there is a lot of scope for both groups to learn from each other, says executive chef Gui Alinat.

Published: 07-Jul-2014

RD: There’s a health continuum for every food; what pillars do you want to stand on?

RD: There’s a health continuum for every food; what pillars do you want to stand on?

Rachel Cheatham

founder and CEO - FoodScape Group

What is the future of ‘naturality’ on product labels? Are sin taxes and warning just policy tools disguised as a consumer advocacy? And should health and wellness be part of every brand’s messaging? 

Published: 02-Jul-2014